From Christopher's Kitchen: A howlin' Halloween for grown-ups

Host a Halloween open house just for the grown ups. It’s casual and you can get as creative as you like with our easy menu.

By Christopher Spencer/Daily News correspondent

MetroWest Daily News, Framingham, MA

By Christopher Spencer/Daily News correspondent

Posted Oct. 23, 2013 at 12:01 AM
Updated Oct 23, 2013 at 11:13 PM

By Christopher Spencer/Daily News correspondent

Posted Oct. 23, 2013 at 12:01 AM
Updated Oct 23, 2013 at 11:13 PM

» Social News

Halloween has become increasingly popular among adults in the past decade. I have my theories as to why. It’s a no-pressure holiday. There’s no turkey to carve or gifts to wrap and it gives you an excuse to play dress-up regardless of your age.
Halloween has always been one of my favorite holidays because as a child it combined two of my favorite things - scary movies and free candy. I remember one of the neighborhood families hosting a Halloween party each year for the kids while the adults got a chance to chat. In this vein (get it?) I thought, why not host an open house just for the grown ups? It’s casual and you can get as creative as you like. This menu will feed approximately six people.
The Menu

Devilishly Delicious Meatballs

Chicken "Fingers"

Edgar Allan Poe-tatoes

Sinisterly Tempting Tempura

Children of the Cornbread

Belvedere Caramel Corn

Batty Butter Cookies

Masque of Red Death Cocktail

Witch’s Brew Black Martini

Devilishly Delicious Meatballs
The sauce is the star with these so, while I’m an advocate of homemade, you can certainly use prepared frozen meatballs instead.
For the meatballs:
1 pound ground chuck
1 large egg, slightly beaten
8 dashes of Worcestershire sauce
1 t Dijon mustard
1 t kosher salt
1 t cracked black pepper
2/3 cup seasoned dry bread crumbs
For the sauce:
1 12-ounce jar chili sauce
1 12-ounce jar grape jelly
Preheat the oven to 350 degrees. Combine all the meatball ingredients, except the breadcrumbs, in large bowl and mix until incorporated. Add breadcrumbs gradually until the mixture is firm but not dry. Using a small ice cream scoop, form the mixture into small balls and place on lined baking tray. Bake for approximately 20-25 minutes until they are firm to the touch. Allow to cool slightly. In a large skillet combine chili sauce and grape jelly and over low heat add the meatballs. Allow this to simmer over low heat stirring occasionally so every meatball is coated with the sauce. As the sauce begins to thicken continue stirring until the mixture is almost syrup-like. These can be served immediately or can be made ahead of time and refrigerated for up to several days. Leftovers can be frozen or used the next day for a delicious meatball sandwich.
Chicken "Fingers"
2 pounds boneless chicken tenders
1/2 cup flour
3 large eggs, beaten
1 to 1-1/2 cups seasoned dry breadcrumbs
Olive oil
2 T butter
Slivered almond pieces or pumpkin seeds (optional)
Set up a breading "station" using three large plates or pie plates. Place the flour in the first, the eggs in the second and the breadcrumbs in the third. Then it’s just a matter of dipping the tenders in this order. Make sure each tender is well coated with each of the dipping components and place on a baking sheet. In a large skillet heat approximately 1/2 inch of olive oil and the butter. In small batches, fry each tender until golden brown on both sides. You can keep these on a baking sheet in a 275-degree oven while you’re working. For an added effect, insert a slivered almond piece or pumpkin seed into the top of each tender to resemble a "finger nail." My favorite way to serve these is traditional Pub-style with barbecue sauce, honey mustard and ranch dressings for dipping.
Edgar Allan Poe-tatoes
4-5 medium Yukon Gold Potatoes
Olive oil
Kosher salt
Cracked black pepper
Garlic powder
Parsley flakes
Sour cream
Preheat the oven to 400 degrees. Cut each potato in half and then into three equal wedges from each half. Place on a large baking sheet. Drizzle with olive oil and season to taste. Toss with your hands until all wedges are well coated. Place one side on the baking sheet and bake for approximately 25 minutes. Turn the wedges over and bake on the other side for approximately 20 minutes. Served warm with sour cream for dipping.
Sinisterly Tempting Tempura
1/2 pound fresh green beans, trimmed
1/2 cup sugar snap peas
Vegetable oil
For the tempura batter:
1 cup flour
1 egg
1 t sugar
1/2 t baking soda
3/4 cup ice water
Place all the ingredients for the tempura better in large mixing bowl and whisk until smooth.
Place approximately 1/2 pound trimmed fresh green beans and 1/2 cup sugar snap peas in the batter and mix well.
In large skillet heat approximately 1 inch of vegetable oil to approximately 350 degrees. Dip vegetables into the hot oil in a single layer; if any stick together separate them with tongs. After approximately 45 seconds, turn the pieces over and cook for another 45 seconds. Transfer to a paper towel lined baking sheet. You can keep these warm in a 270-degree oven as you finish cooking. Serve these warm with soy sauce and Sweet and Sour Dipping Sauce (recipe below).
Sweet and Sour Dipping Sauce
1 t cornstarch
1/3 cup distilled white vinegar
2 t vegetable oil
2/3 cup unsweetened pineapple juice
2 t ketchup
3 T brown sugar
Kosher salt to taste
In a small saucepan over medium heat and using a metal whisk, whisk together vinegar and cornstarch. Add remaining ingredients, whisking constantly until the mixture is heated through.
Children of the Cornbread
This cornbread is so simple you’ll make it all the time. No equipment needed other than a large mixing bowl and a wooden spoon.

Page 2 of 2 - 1 1/4 cup flour

3/4 cup yellow cornmeal

1/4 cup sugar

2 t baking powder

1/2 t salt

1 cup 2 percent milk

1/4 cup vegetable oil

1 beaten egg
Preheat oven to 400 degrees. Butter (or use baking spray) an 8-inch square baking dish. In a large bowl, combine all the ingredients and stir with a wooden spoon until combined (don’t over mix). Bake for 20 minutes and cool on a wire rack. For an open house, cut into small squares. If you wanted to do muffins instead, prepare a muffin tin and using an ice cream scoop fill the tins and bake for the same amount of time.
Belvedere Caramel Corn
The name is a nod to the street I grew up on in Barrington, R.I., where I went trick-or-treating for many years. This recipe reminds me of Halloween as a child because it was still the days of people handing out homemade treats like popcorn balls and caramel apples. This also makes a great gift for the popcorn lover in your family or circle of friends. I sent a bucket of this to my folks in Maine and it was gone in a day!
15 cups of popped corn (approximately 5 bags of microwave popcorn)
1 cup dark brown sugar (packed)
1/2 cup butter
1/4 cup light corn syrup
1/2 t kosher salt
1/2 t baking soda
Preheat the oven to 200 degrees. Divide popped corn evenly between 2 large ungreased baking sheets (a standard half-sheet pan works best). In a saucepan heat sugar, butter, corn syrup and salt, stirring occasionally until bubbly around the edges. Cook over medium heat for 5 minutes. Remove from heat and stir in soda until foamy. Pour evenly over the popped corn, stirring until corn is well coated. Bake for 1 hour stirring every 15 minutes. Store in an airtight container until ready to serve.
Batty Butter Cookies
I have a bat-shaped cookie cutter, but any seasonal shape will do. With all the candy of the season, this is a slightly less-sweet alternative for dessert. You can enhance these by dipping in melted chocolate, but they are great on their own.
1 stick butter at room temperature
1/2 cup sugar
1 egg
3 t vanilla
3 cups flour
1/2 t baking powder
1 egg yolk
2 T water
Preheat oven to 425 degrees. Combine the flour and powder in a bowl and set aside. In a mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add the egg and vanilla. Add the dry ingredients and mix until well incorporated. Remove dough and form it into a disk. Wrap the dough in plastic wrap and chill for an hour. On a lightly floured surface roll out the dough to approximately 1/8 inch, thinner if you prefer a crispier cookie. Cut into desired shape and place on an ungreased cookie sheet. Combine egg yolk and water and beat well. Brush each cookie lightly with the mixture. This recipe makes 7 dozen 2-inch cookies but it will depend on the size of the cookie cutter. Bake for 5 to 7 minutes until golden brown. Decorate as desired once cooled. Undecorated cookies can be wrapped in plastic and frozen for up to six months.
Masque of Red Death Cocktail
For each drink:
1-1/2 ounces vodka
1-1/2 ounces brut champagne
Splash of cranberry juice
Lemon peel
Fill a cocktail shaker with ice. Place all liquid ingredients in the shaker and stir gently. Strain into a chilled martini glass and garnish with a twist of lemon.
Witch’s Brew Black Martini
For each drink:
1-1/2 ounces vodka
1-1/2 ounces coffee liqueur
1 ounce brewed coffee or espresso
Orange peel
Fill a cocktail shaker with ice. Place all the ingredients in the shaker and shake vigorously. Strain into a chilled martini glass and garnish with a twist of orange.
Christopher Spencer has had many years of experience working in and managing restaurants in Central Massachusetts. He lives in Worcester, Mass., with his news photographer husband, Allan, and the memories of their beloved dog, Leo. Contacted him at fromchristopherskitchen@gmail.com